La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560




High Pressure Processing for meat products

An important development of High Pressure Processing has been observed for 25 years. Its application to meat and fish products allows extended shelf life without organoleptic changes. Indeed, a high pressure treatment for several minutes at 500 MPa causes a significant decrease of flora.
In 2015, 315 industrial devices for food product processing are in operation, among them 30% treated meat and sea products. In the European meat industry, High Pressure is applied to raw or cooked hams, tapas, raw fish fillets and more recently (autumn 2016) to processed salmon products. This article proposes a review of the effect of High Pressure on meat products, and its industrial development.

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